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Herbs Idli Stirfry Recipe

Cute Mini Idli sauteed with mixed herbs adds a very interesting taste and a nice crunch. It is a perfect breakfast or evening snack recipe from leftover idlis.

Nutrition Information per serve

  • 178.4 kcal
  • 23.4 gm
  • 2.7 gm
  • 6.1 gm
    Total Fat
  • 4.5 gm
    Total Fiber
1 Tsp(4.0 gm) Butter
1 Tbsp(13.0 gm) Rice
1 Tsp(4.0 gm) Urad Dal
1 Chopped Tsp(0.76 gm) Pudina
1/8 Tsp(0.56 gm) Salt
1/2 Tsp(2.0 ml) Oil
50 Ml(50.0 ml) Water
1 Tbsp(14.0 gm) Rajma
1/4 Tsp(0.38 gm) Red Chilli Flakes
1/4 Tsp(0.27 gm) Oregano
2 Chopped Tsp(6.0 gm) Red Capsicum
2 Chopped Tsp(6.0 gm) Yellow Capsicum
  • In a mixing bowl pour 1 cup batter, add cooked rajma, 2 tsp chopped red capsicum, 2 tsp chopped yellow capsicum and mix well.

  • Grease the mini idli mould with oil, pour a spoonful of batter in the mould and steam until the idlis are cooked.

  • Once the idlis are cooked, allow them to cool slightly, remove and cool them.

  • In a pan heat 1 tsp butter, add Add 1/2 tsp mixed herbs and add the mini iddli and saute it for a min.

  • Serve hot

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